Cooking Tackle

Tangerine (citrus tangerina) also known as Jeruk Peras ( Indonesian sweet orange squash) which is actually closely related to the Mandarin orange.  Tangerine/Jeruk Peras is a tropical and subtropical shrub, the fruit has green skin and bright orange flesh that contains a lots of juice. The freshly squeezed juice has become one of most wanted beverage among Indonesian Most of the restaurant even though a small eating place (warung/depot) in Indonesia would serve Jeruk Peras in their beverage list menu, it refreshing and enjoyable even though with no sugar added. For you to know, the juice that derived from freshly squeezed from the fruit is actually purely nicer, tastier and of course healthier. All the kind of fruit that minimized process such freshly squeezed would offer the best nutrition benefit to our body, five times greater than pulverized fruit juice. I would always go for freshly squeezed of my summer be...

Pandan leaves are long and slender green leaves of a member of the pandanus palm or screwpine family. For you who are new to pandan, they impart a sweet floral fragrance to most popular Southeast Asian cooking especially dessert. Their intense green color and it is also used as a natural food coloring. Pandan leaves aren’t fussy plant to cultivated, it easily grows rapidly without requiring much care. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. The unique botanical fragrance which is enhances the flavor of foods, especially rice dishes and cakes. Pound using mortar and pestle or process a bunch of pandan leaves in a blender with add up a little amount of water, then strain through a fine sieve to obtain Pandan Extract. Somehow, bottled pandan extract is also available in shops but often contains artificial green food coloring, this is the reason that ...

Today I’m guest writer at Indonesia Eats , the person behind Indonesia Eats works is Peppy, a food blogger friend that I have been connected since 2008. As for our love to the cooking and also our fond to Indonesian food home-cooking, we are quite often keeping in touch each other.  If you’re looking for some reference of Indonesian food, please have your self a jump to her Blog as she have so many delicious Indonesian food recipes completed with the most valuable information. As for today guest post recipe, I have Balinese most famous lip smacking condiment recipe to share out, it calls “Sambal bongkot” , an authentic Balinese sambal that I could not live without. The smell and the tangy flavor from bongkot (kecombrang/honje/torch ginger) is the best in the world! die die la… I’m sure that you inquisitive about it and wanted to know what it is *oh yes those shoots that resemble sticks are not haphazardly sticks; they are my most favourite spice besides g...

Basa (Bumbu) is Balinese word for spices, it is the mixture of spices that makes the whole dish delicious outcome. Balinese people believed that all spices which they have today are sincerely a gift from God, in fact that it specifically describes in the Hindu epic of “Pandawa Lima“ (Five Pandavas) I could imagine that the great sacred of Balinese belief to regards their spices is actually passing through a legend and a winding road which makes Balinese have more highly appreciated to their cooking. I was truly amazed after understanding all about Balinese spices, base spices and differences processing the spices traditionally—traditionally pounded spices, traditionally grounded spices and traditionally chopping spices. The best part is the classic rule that I ever discover since I passionate of Balinese cooking, there is a guideline of preparing the mixture of Balinese spices,  every spices has its own symbolic for example " Turmeric (kunyit) has representation ...

Okra, it become my favourite vegetable since then, I remember vividly that I had it for the first time in Singapore when my mom-in-law cooked them in curry and other dish she made was quick stir fry okra with dried prawn, oh it was so darn delicious! I spelled and I fall in love to death! At the following day my husband took me to have the best fish head curry in town and to give you an information, okra is the most crucial vegetable must have in it, oh this one absolutely killer! We were eating greedily and fought over the cheek *best part and always our favourite  The characteristic slime is nature charm but some people prefer to minimize sliminess in the cooking process the fact I don’t mind at all, its actually makes them typical. If I make my own style curry, I have to have okra in it because it’s a must ( wajib :) ) To maintain the looks of my curry, I do special trick especially if it serves for special curry night in favour of friends, its nothing wrong...

Solanum betaceum, It is best known as the species that bears the tamarillo , an egg-shaped edible fruit Other names include tree tomato and tomate de árbol . Prior to 1967, the tamarillo was known as the "tree tomato" in New Zealand, but a new name was chosen by the New Zealand Tree Tomato Promotions Council in order to distinguish it from the ordinary garden tomato and increase its exotic appeal.The choice is variously explained by similarity to the word "tomato", the Spanish word "amarillo", meaning yellow, and a variation on the Maori word "tama", for "leadership". It is still called Tree Tomato in most of the world. The fruit is eaten by scooping the flesh from a halved fruit. When lightly sugared and cooled, the flesh makes a refreshing breakfast dish. They give a unique flavor when made into a compote, or added to stews (e.g. hollandaise, chutneys, and curries. They are also tasty and decorative in, for example, r...

--> Belimbing Wuluh is actually original name for local Javanese also known as Averrhoa bilimbi. This tropical tree usually grown throughout Indonesia and commonly in other South East Asia countries.  The fruits can be eaten raw with salt, chilli or some other spice. It has sourish flavor and are popular added to some dishes such a curry, as wel as substituting for tamarind and tomato.  In one of Indonesian dish we used to add them in the sayur asem *Indonesian style sour fresh vegetable soup and also its very prevalent in Acehnese culinary. Since they grown naturally here in our place , I take this opportunity, plugging whenever I need them if make my Pepes Tofu ( tofu wrapped in banana leaf) or Pepes Ikan (Spicy fish wrapped with banana leaves) it absolutely given such such a unique taste!

  What is Coconut Sugar? Coconut sugar is actually sugar produced from evaporate sap of coconut tree. The sap which been take it out from the tree, later followed by cooking process in the vessel until it form to thick condense and then shape them through the mould which made from bamboo or coconut shell it self. Once its cooled then the coconut sugar ready to be used. Coconut sugar has a great taste, aroma and rich toffee flavour that the reasons why it’s suitable for baking, cooking even a great replacement in the tea and coffee beside that it can be used 1:1 as a substitutions for brown sugar in any recipe. Many people prefer to add to their cooking because it absolutely the most sustainable sweetener in the world. Soon after this post, i’ll write the recipe of “Ginger and coconut sugar drink” Don’t miss it!